Sorry to hear about your plants Tom. Was just curious if everything is Bigger in Tx. These lady fingers are tiny but they sure are sweet. Sweeter than my other tomatoes despite growing in the same soil, getting the same fertilizers, and watering regimen. They also have a nice crunchy texture to them. I had some more sweet ones and used them again last night.

Here are my latest NP pies. I was testing 2 different doughs which yielded very similar results. One of these 3 pies is a 2 day CF dough with 10% starter, and the other 2 pies are same day 10 doughs with 20% starter. The starter was fed with HG flour so consequently the pies have between 5 and 7.5% HG flour in them.

The last NP pizza is a Caprese Pizza. Crust is sauced and baked. Then topped with basil, tomatoes, fresh mozz, a sprinkle of parmesan, sundried tomatoe olive oil, & balsamic vineger. Really good!

For those interested in how to bake a NY style pie in the WFO after a NP bake, this is how I do it.

First remove about 1/3 to 1/2 of your hot coals and push the rest to one side of the oven. Allow the other side to cool down. This is the side you'll be baking on. You need to allow the oven to cool down to around 600F. Then you have to redistribute the coals. Move some of the coals so that it will be about 2" from the rim of the pie. It's not necessary to have an active flame going. Don't forget to reclean your floor. If the coals start to die down, then I carefully place a skinny piece of wood over the small pile of coals, or rebuild the coal pile.

Here are some of the NY style pies I made last night. I was testing out lots of different blends. I had PM Scott123 about working with a BF blend with 00 instead of HG because of some slight burning issues and the dough not tolerating the heat. He encouraged me to try blending AP flour with the HG instead of 00. I tried various different blends last night and it seem to cure the burning issue. My guests were happy with the crusts.

Scott also talked me into blending a bit of oil back into the formula which I was glad I did. Thank you Scott!

Good lord there brother, I thought a finger was going to take a hike on you, especially that 2nd cut, made me jump a bit, even watched it twice. Nice pie by the way, carefull with them digits, they come in handy Jon

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“The two most important days in your life are the day you are born and the day you find out why.” -Mark Twain

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve -the Root Beer Lady

Good lord there brother, I thought a finger was going to take a hike on you, especially that 2nd cut, made me jump a bit, even watched it twice. Nice pie by the way, carefull with them digits, they come in handy Jon

Chau - you are a machine. I am in awe if your pizzas. One if these days you should have a masterclass - I would travel out your way to attend!

John

Awh, that is too kind. That would be fun tho, a bunch of us getting together for a little pizza meeting of the minds. We could all make pies and learn from one another. Okay, lemme figure out what I'm doing first, then we can plan it for next year.

Dmc, the idea of running a pizzeria isn't that appealing for me at this point. I'm having fun at the moment as is.

Overall, we had a decent crowd show up, I was able to test out some new blends, all the pies turned out pretty good, ppl ate them up, and we all had a great time. That is about as much as one could ask for.

Though I didn't get pictures, I have been making some killer wings to go with the pizzas. I'll snap a few photos of the wings next time. If I ever do open a place, I would definitely without a doubt serve wings with pizza.

Crispy!! Saying your pizzas are beautiful has become so redundant, I won't even bother. In the video the crispy crunch really comes through. The rims do look puffier/fatter than your usual NY. I love how you primped your crust before the zoom in Did you find the AP/00 blend lighter or more tender than the BF/OO blend, or just crisper, or ??

Crispy!! Saying your pizzas are beautiful has become so redundant, I won't even bother. In the video the crispy crunch really comes through. The rims do look puffier/fatter than your usual NY. I love how you primped your crust before the zoom in Did you find the AP/00 blend lighter or more tender than the BF/OO blend, or just crisper, or ??

Robyn, a compliment never gets too old to hear but I understand where you are coming from. I'll try to cut back on my posting so my threads don't become too boring. . That pie was suppose tobe a thin 16", but I decided to make it a 14" bc it was towards the end of the bake and I was running thin on toppings. This was a 75% AP 25% HG. My usual crust is 75/25 00/HG, but I was wanting to see if switching to AP flour would cure a premature bottom burning issue I had. It appears to have solved the issue, but I'll have to do more tests.

I was reading and noticed you said adding the AP flour seemed to have an effect over the other flour recipe burning prematurely.

With my other doughs,using no oil or sugar,the 100% AP seemed to brown better than my other dough flours.Did you use any oil or sugar in your dough that you mixed AP with?I know we use different mixes and ovens.Still,I love reading about how your mixes worked out for ya.

Thanks Bill. For awhile now, I have not been using oil or sugar in my doughs. A few of the dough batches in this lastest bake did have 1% oil. Once I get my blend down, I'll do more testing to determine if oil should be there or not.